Spicy & Sweet Stir-fried Octopus with a Hint of Smoke
Make Deliciously Spicy Stir-fried Octopus with a Smoky Flavor at Home!
Craving something spicy? This recipe uses fresh, live octopus, stir-fried with plenty of chopped Cheongyang peppers for a fiery kick. Enjoy the chewy texture of the octopus and the crispness of the vegetables – it’s a perfect rice companion. Adding a smoky aroma elevates the flavor even further.
Stir-fried Octopus Ingredients- 3 medium-sized fresh live octopuses
- 1 medium-sized onion
- 1 stalk of green onion
- 2 Cheongyang peppers (adjust for spice preference)
- 3-4 Tbsp all-purpose flour (for cleaning octopus)
- Cooking oil (generous amount)
- Pinch of salt (for cleaning octopus and seasoning)
Spicy & Sweet Sauce Ingredients- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1.5 Tbsp cooking wine (mirin)
- A little sesame oil (for finishing)
- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 1.5 Tbsp cooking wine (mirin)
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
First, prepare your fresh live octopus. Choosing good quality octopus is the key to a delicious stir-fry.
Step 2
Peel and thinly slice the onion. Chop the green onion into large pieces for making fragrant green onion oil, and finely chop the Cheongyang peppers for a spicy kick. Removing the seeds will reduce the spiciness if desired.
Step 3
Now, let’s make the delicious sauce that will define your stir-fried octopus. In a bowl, combine the gochugaru, soy sauce, minced garlic, sugar, and cooking wine. Mix thoroughly. Making the sauce in advance allows the flavors to meld beautifully.
Step 4
It’s time to prepare the octopus. Look at the head of the octopus; you’ll see eyes and an oblong shape inside. Gently turn the head inside out, using a finger or a knife to carefully remove the internal organs. This step is crucial for preserving the clean, natural flavor of the octopus.
Step 5
Use scissors or a knife to carefully cut away and remove the octopus’s eyes. Trim any messy parts around the eyes as well.
Step 6
If you spread out the octopus tentacles, you’ll find a hard beak-like mouth in the center. Remove this part with a knife or scissors for a cleaner eating experience.
Step 7
Place the cleaned octopus in a large bowl. To remove any lingering fishy odors and ensure a firm, pleasant texture, add 3-4 tablespoons of all-purpose flour. You can also add a pinch of salt at this stage.
Step 8
Gently massage the octopus with the flour using your hands. The flour will absorb the slimy mucus, cleaning the octopus effectively. After massaging, rinse thoroughly under running water to wash away all the flour and impurities.
Step 9
In a pot, add enough water to cover the octopus and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add the prepared octopus and blanch it for a very short time, about 10 seconds. Be careful not to overcook, as it can become tough!
Step 10
Immediately after blanching, transfer the octopus to a bowl of ice water or very cold water. This sudden temperature shock will make the octopus wonderfully firm and chewy. It significantly improves the texture.
Step 11
Once chilled in the ice water, remove the octopus and cut it into bite-sized pieces. This makes it easy to eat after stir-frying.
Step 12
Now, let’s start stir-frying. Heat a pan over medium-low heat with about 4-5 tablespoons of cooking oil. Add the sliced green onions and sauté gently until fragrant and translucent, releasing their aromatic oils. You’ll start to smell their sweet aroma as they cook.
Step 13
Once the green onion aroma is well-developed, add the sliced onion and stir-fry briefly until it becomes slightly translucent.
Step 14
After stir-frying the onions a bit, cover the pan and let them cook on low heat, allowing them to slightly caramelize and stick to the bottom of the pan. This process concentrates the onion’s natural sweetness and adds a deeper flavor.
Step 15
When you lift the lid, you’ll notice the onions have turned a light brown and have a wonderfully sweet, deep aroma from caramelization. This step is key to adding depth to your stir-fried octopus.
Step 16
Add all the prepared sauce to the pan and toss well with the sautéed vegetables and sauce, ensuring everything is evenly coated. Stir-fry until the sauce coats the vegetables.
Step 17
Now, add the blanched and sliced octopus, along with the Cheongyang peppers for that spicy kick.
Step 18
Since the octopus has already been blanched, it doesn’t need long to cook. Stir-fry over high heat for just 1-2 minutes, ensuring the ingredients are well combined and the sauce coats the octopus. If you want a more pronounced smoky flavor, increase the heat slightly during this stage.
Step 19
Finally, turn off the heat. Add an additional tablespoon of gochugaru for extra color and spice, and a drizzle of sesame oil for gloss and aroma. Toss everything together while the ingredients are still hot. Your delicious stir-fried octopus is now ready!
Step 20
Serve the finished stir-fried octopus beautifully on a plate and sprinkle with toasted sesame seeds. While it’s delicious as is, you can also enjoy it as a hearty meal by serving it over steamed rice (like a donburi) or with cooked somen noodles. Adding some crumbled seaweed (gim) is also a great option!
